SYNONYMS: Morilles, Sponge Mushroom, Black Morel, 羊肚菌
GENUS NAME: Morchella Conica
Dried Morel mushrooms are one of the most popular and sought after of all wild mushrooms. Its flavor is unlike any other wild mushroom; tasting meaty, rich, smokey and nut-like. Morels aromatic quality lends itself best to light cream or wine sauces, pastas or accompanied with meat dishes.
Morel mushroom have been hand-picked for quality in the wild and immediately dried after its picked to retain its flavour. Dried Morel mushrooms are the only mushrooms to hold 100% of their flavour after dried and some actually prefer the taste of dried morels to fresh as they increase their smokey flavour once dried. It is one of the first mushrooms to appear in the spring, sprouting in some areas often before all the snow has disappeared. Fresh Morels are available seasonally, while dried Morels are available throughout the year. These Grade A Morels are from Western Canada and are a top favourite for chefs.
The annual Morel mushroom harvest begins in late spring and attracts all walks of life to pick this nature’s bounty. Hundreds of Morel mushroom foragers will scour last year’s forest fire areas in search of the Morel, but one must be careful as they can be quite territorial. The Morel mushrooms gold rush can get very competitive as harvesters try to stake their claims to their patch as they only have a short window to pick this prize. Typically, when the ground is burned the crops yields are larger than natural Morel harvest areas.
Morel mushrooms are definitely my favourite of all wild mushrooms!